Lightly salted cucumbers with celery. Delicious pickles for the winter in jars with celery and sweet pepper

If you start preparing pickled cucumbers with celery, then after 3-4 days you can enjoy the taste of this amazing preparation. Thanks to quick salting, the recipes do not lose their popularity at all. After all, they eat this snack all year long, and it couldn’t be easier to prepare.

Spices are necessary for pickling. Horseradish, dill, garlic, currant, cherry and oak leaves are usually used. Also, depending on the recipe, a certain amount of celery, parsley, basil, mint, hot pepper, marjoram, oregano, tarragon, bay leaf and other seasonings.

These ingredients give a unique taste and share vitamins with cucumbers. But spices are prepared only shortly before salting, otherwise they will wither and be lost. essential oils, useful properties and substances. The preparation does not like a lot of herbs, as well as garlic, because it reduces the fragility of vegetables.

For preparation, use pure table salt, not iodized. It is customary to pickle cucumbers on the same day they are harvested. But if it is not possible to carry out salting, it can be postponed for a maximum of one more day.

Vegetables are washed and kept in water for about 4 hours. To save juicy color It is recommended to pour boiling water over them, then put them in a container to soak.

The cucumbers are laid out very tightly, and the brine is poured in so that it covers the vegetables by 3 cm.

How to choose and prepare vegetables?

Vegetables should be chosen correctly. It is better to purchase pickling varieties of cucumbers. They have a thin peel and contain the optimal amount of sugars.

Cucumbers must be sorted by size. Small ones pickle faster, larger ones - slower. Therefore, it is recommended to put vegetables of approximately the same size in a jar; they should not exceed 12 cm.

You should not select overripe cucumbers for harvesting. It's better if they are unripe. Their peel is juicy green without any yellowness. The fruits themselves should be elastic and dense to the touch.

Recipes for making cucumbers and celery at home

Fast way

Celery pickles have incredible flavor. To try them quickly, you need the following products:

1. 2 kg of cucumbers;
2. 2 stalks of celery;
3. 2 goals garlic;
4. 8 peppercorns;
5. 8 laurel leaves;
6. 8 cherry leaves;
7. salt;
8. sugar.

Small fruits are selected, then they are washed well and the ends are cut off. Next, the cucumbers are placed in an enamel bowl and poured cold water, are closed and pressed down under pressure. The soaking process lasts about 12 hours. Then the water is drained and its volume is measured.

The same amount of water is boiled on the stove, salt and sugar, bay, and pepper are added. The brine is boiled again.

Celery is washed and cut into pieces. Cucumbers, garlic and greenberries are placed tightly in containers, but 2 cherry leaves are first placed at the bottom.

The workpiece is filled with a chilled marinade solution (40 degrees). The jars are closed and left in a warm place for 3 days.

If the pickling is planned to be stored for a long time, then after the specified time the brine is drained, boiled again and poured into the jars again.

Cold salting method

Ingredients:

• 1 kg of cucumbers;
• 1 liter of water;
• 100 g salt;
• 6 stalks of celery;
• 4 laurel leaves;
• 4 cloves of garlic;
• 6 peppercorns.

According to this recipe, the pickling takes about 2.5 weeks:

1. Fruits of the same size are washed and then soaked for 2 hours.
2. Celery stalks are peeled and cut into large pieces.
3. Bay leaves, peppers, and garlic cloves are placed in a sterilized container. Next, celery and cucumbers are added.
4. The contents are filled with cool marinade (water and salt), and the container itself is closed with a lid. The workpiece is left to ferment for 72 hours in the room.
5. Then the brine is drained, and clean water is poured into the jar. Preservation is rolled up and aged for about 2 weeks. During the winter months, it is removed to a cool place.

With sweet pepper

The ingredients in this recipe are not indicated in exact proportions; each housewife should distribute them according to her preference:

• cucumbers;
• celery;
• leaves, horseradish root;
• dill;
• sweet pepper;
• mustard seeds;
• garlic;
• water;
• salt.

The pepper along with the celery stalks is chopped, and the garlic cloves are finely chopped.

Vegetables and seasonings are placed in a pickling bowl, cool brine is poured into it, and a piece of gauze is covered on top. Marinating requires 3 to 5 days. The higher the room temperature, the faster the fermentation takes place.

After the specified period, the marinade is drained and boiled for five minutes. Then it is immediately poured back into the jar, which is immediately rolled up.

With garlic

For a 1.5 liter container you need:

• 1 kg of cucumbers;
• 1 liter of water;
• 100 g salt;
• 6 celery stalks;
• 4 laurel leaves;
• 4 cloves of garlic;
• 6 peppercorns.

Cucumbers are washed and soaked for 2 hours. Celery is cut into large pieces. Spices and chopped stems with vegetables are placed in a jar. Cool brine (water with salt) is poured in, the container is closed and placed on a tray. The preparation ferments for 3 days. The result of the process is the appearance of a white coating at the bottom.

The marinade is poured out of the jar and the dishes are filled instead clean water, unsalted. Then the workpiece is rolled up and placed in the room for 2 weeks. Then transferred to a cooler place for long-term storage.

Lightly salted cucumbers with celery

According to this recipe, you can try the preparation already on the third day.

Ingredients:

• 2 kg of small cucumbers;
• leaf celery - 1 bunch;
• 16 garlic cloves;
• 8 peppercorns;
• 8 laurel leaves;
• 8 cherry leaves;
• salt;
• sugar.

The vegetables are peeled, the ends of each are cut off, then they are laid out in a pan. Water is poured there, and pressure is placed on top of the lid.

After 12 hours, the water is drained and its quantity is measured. The same amount of water for brine is poured into a separate bowl. For 1 liter put 1 tbsp. l. salt and sugar. A bay leaf with pepper is added to the solution, then it is boiled. Afterwards, the brine is removed from the stove and cooled.

A handful of celery, two crushed garlic cloves, and 1 cherry leaf are placed in each jar. Cucumbers are laid out next. A little more seasoning is placed on top.

The containers are closed and left in the room for 3 days. Then you can safely eat the lightly salted cucumbers.

If it is not possible to eat everything at once, then the marinade is drained from the jar, boiled, then poured back. After this, the preparations can be stored in the refrigerator.

Further storage of preservation

During salting, lactic acid accumulates. This substance, together with salt, is an excellent preservative. But you should understand that there is not enough acid in the jars, so high temperatures spoil the cucumbers, making them soft and tasteless.

Greetings, dear readers of the blog Ode to Cooking! Summer is the season for lightly salted cucumbers. If anyone is preparing any kind of feast, then be sure to lightly salt the cucumbers in advance. What would a feast be without lightly salted cucumber?

If you plan to prepare truly delicious lightly salted cucumbers, be sure to stock up on celery greens. Today I want to give you a recipe for delicious lightly salted cucumbers with celery. In summer there is plenty of it on shelves and in grocery supermarkets. But it’s better, of course, to buy these greens at the market. Although..., cucumbers can be deliciously pickled with any spice. They say that there is no comrade according to taste and color. For example, I really like lightly salted cucumbers with dill, garlic and celery. If you love celery, lightly salt cucumbers with it without hesitation!

To prepare awesome lightly salted cucumbers with celery, I usually take a certain traditional variety of cucumbers. Previously, it was called “Ungrown”. I choose cucumbers at the market with black spines (pimples) about the size of an index finger, and a little striped. These cucumbers should have thin skin (this will allow them to be salted better), and the flesh should be quite strong. So, we bought cucumbers, we prepare lightly salted cucumbers with celery greens.

Cooking lightly salted cucumbers with celery

We will need:

• 1.5 kg fresh medium sized cucumbers
• 50 grams of fresh dill
• 5-6 cloves of garlic
• 2-3 leaves of young horseradish
• 70 g fresh celery
• 50 g fresh parsley
• 7-8 leaves of black currant and cherry
• 1 hot pepper (optional)
• 3 level tablespoons table salt

Preparation:

Step 1. Wash the cucumbers thoroughly with cold water and trim the ends.

Step 2. Wash a three-liter jar or other container for pickling with soda and dry slightly.

Step 3. Rinse the dill, celery and parsley, horseradish, currant and cherry leaves, chop coarsely and place in a bowl.

Step 4. Peel the garlic, divide into cloves, chop with a knife and add to the spicy herbs.

Step 5. Mix the spicy herbs and garlic thoroughly.

Step 6. Place cucumbers in a jar, placing them with spices, fill with cold, clean water and add 3 level tablespoons of table salt.

Step 7. Cover the cucumbers in the jar with several folds of gauze or other thick cloth and leave to ferment at room temperature for 3-4 days.

Step 8. After 3-4 days, carefully drain the brine from the cucumbers so that the spices remain in the jar. Rinse the cucumbers thoroughly, pouring and draining water several times. After washing the cucumbers and spices, pour clean cold water, close the jar with a plastic lid and place in the refrigerator for cooling and storage. Lightly salted cucumbers with celery are ready!

Happy pickling and see you again!

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See more posts (recipes):

Red borscht with beets

Lemon cream liqueur

Chicken breast in a sour cream and mustard coat

Pickled cucumbers in Chinese style

Lenten pancakes with buckwheat flour

Lightly salted cucumbers with celery are an opportunity to enjoy delicious preserves within 3-4 days after preparation. But not only quick recipes with herbs are popular among chefs. Fruit small sizes closed with celery in the traditional way and eaten throughout the winter.

The best way to try celery pickles is to use quick recipe preparations. The taste of these cucumbers is incredible.

Ingredients:

• cucumbers 2 kg;
• 1-2 stalks of celery;
• 2 heads of garlic;
• 8 peas of allspice;
• 8 bay leaves;
• 8 cherry leaves;
• salt;
• sugar.

Salt and sugar are taken at the rate of 1 tablespoon per 1 liter of marinade. The volume of water is measured during the cooking process.

1. Small fruits are washed under running water. Fruits with thin skin and small pimples are better suited. The ends of the cucumbers are cut off.
2. The vegetables are placed tightly in an enamel pan, filled with cold water and pressed down with pressure.
3. Soak vegetables for 12 hours. After this, the water is drained and its volume is measured.
4. An equal amount of fresh water is brought to a boil. Salt and sugar (preliminarily calculated for the required volume), bay leaf, and allspice are added to boiling water. The brine is brought to a boil again.
5. The celery is washed and cut into pieces.
6. Cucumbers with garlic and herbs are placed tightly in pre-sterilized jars. Add 1-2 cherry leaves to the bottom of each container.
7. The workpiece is poured with marinade cooled to 40 degrees. The jars are covered with lids and left warm for 3 days.

If the pickling will be stored long time, then after pickling, the brine is drained, brought to a boil and re-poured into jars.

Cold salting method

Cooking recipes may differ from each other. Cold-sealed preserves are very tasty.

Ingredients:

• cucumbers 1 kilogram;
• water 1 liter;
• salt 100 grams;
• celery 6 stalks;
• bay leaf 4 leaves;
• garlic 4 cloves;
• allspice 6 pieces.

Pickled cucumbers reach a ready-made state in 2.5 weeks.

1. Gherkins are not suitable for pickling. Fruits should be selected small and of the same size. They are washed and placed in cold water for 2 hours, pressed down with a weight.
2. The marinade is prepared from cold water with the addition of salt.
3. Celery is washed and cut into large pieces.
4. Bay leaves, peas, and chopped garlic are placed in a sterilized jar. For spices add celery and cucumbers.
5. The jars are filled with cold brine and closed with a lid. Pickles are placed in containers and left to ferment for 3 days at room temperature.
6. After 3 days, the brine is drained. The water is changed to fresh without salt. Canned cucumbers are covered with lids and kept at room temperature for another 2 weeks.

For the winter, the preserves are stored in a cool cellar or basement. This recipe allows you to store pickles for a whole year.

Recipe with celery and sweet pepper

Pickled cucumbers turn out very tasty not only in the classic marinade, but also with the addition of sweet pepper. Recipes for making pickles largely depend on personal preferences. Therefore, the ingredients listed are approximate.

Ingredients:

• cucumbers;
• celery stalks;
• horseradish leaf and root;
• dill;
• Bell pepper;
• mustard seeds;
• garlic;
• water;
• salt.

Water and salt are taken at the rate of 100 grams per three liter jar brine.

1. Pre-washed cucumbers are left to soak in cold water for 2-3 hours.
2. The marinade is prepared in advance in a large saucepan. The water and salt are left to settle. This is necessary to obtain a sediment that is not used in cooking.
3. Greens and vegetables are washed under running water and dried. Pepper and celery are cut into medium-sized pieces. Finely chop the garlic.
4. All spices are divided into 3 parts. First, place 1 teaspoon of mustard, horseradish, bay leaf, garlic, and dill on the bottom. Sweet peppers and celery are placed in a container along with cucumbers. One 3-liter container contains about 2.5 kilograms of fruit.
5. The pickling is filled with cold brine and covered with gauze. Leave to marinate for 3-5 days. The time directly depends on the room temperature. At high temperatures the fermentation process is more active.
6. After fermentation of the marinade is completed, it is poured into a separate pan. Boil the brine for 5 minutes.
7. The jars are refilled with boiling liquid and sealed with metal lids.
8. The finished preserve cools upside down under the fur coat.

Any housewife who has at least once salted cucumbers with the addition of celery and other herbs returns to these recipes.

What's summer without cucumbers - fresh, juicy, straight from the garden? But they are also good in winter: pickled and salted, spicy and hot, with chili and tarragon, celery and red onion, in lemon juice and vodka brine.

1. Crispy lightly salted cucumbers

2. Spicy cucumbers with chili and tarragon

You will need:
3 kg cucumbers
100 g horseradish root
horseradish leaves
bunch of tarragon
5-6 cloves of garlic
1-2 chili peppers currant leaves
10 black peppercorns
For brine per 1 liter of water:
1.5 tbsp. l. salt
Wash cucumbers, chili peppers and tarragon. Peel the garlic and horseradish root and chop finely. Pour cold water over the cucumbers and leave for 5-6 hours. Drain the water, transfer the cucumbers to clean jars, and fill with saline solution. Leave for a day or two. Drain the brine, add currant leaves, garlic, horseradish, then boil and strain. Place chili peppers, peppercorns and tarragon on the bottom of the jars. Pour hot brine over the cucumbers, twist, turn over, and leave until completely cool.

3. Cucumbers in vodka brine

4. Pickled cucumbers with red onions

5. Pickled cucumbers

6. Spicy cucumbers

7. Cucumbers with horseradish

8. Cucumbers with celery

9. Pickled cucumbers with horseradish, onion and garlic

10. Cucumbers in lemon juice